thanks for saving me the time. one of my favorite things about pot pie is the carrots that melt away same with beef stew. carrots are there for a reason and this woman is not like the other BA personalities she has a sharp jagged edge to her
People need to understand that Molly makes simpler recipes is because she mainly works on basically, a sub section on bon appetite, just like Chris and Andy works mainly on healthish which is another sub section. Basically focus on simpler recipes with less ingredients and shorter cooking times for people who's new to cooking, that's why she use store brought ingredients. The amount of judgmental comments amaze me.
everyone who complains about it acts like if they can't roast their own chicken and make their own pastry, like... who's stopping yall? if there's an easy shortcut let's go for it, but it doesn't only work one way, it's very often possible to make some parts from scratch, but i guess the haters just know about the first way lolol.
Neko Makot if it's a simple and tasty dish, that's great! I enjoy all kind of home made food but simple recipe doesn't mean it's easy to create, or the person who develops the recipe is stupid. I'm so frustrated with people sometimes.
So true and that's why I like her recipes. They are simpler but good. I really enjoy cooking but like it to be easy sometimes. For during the week and whenever I just want to chill.
@@naimafatimi9177 Exactly. If I have the time and energy I would spend 4 hours make everything from scratch just for fun, but when it's the end of the day at 8:30 pm, I would be happy with her carbonara recipe. If I have to say I think it's more difficult to create simpler dish that's good because all that limitation.
Who was supposed to be the hero? The turnip? The turnip that She kept trying to justify and that they put only a single reaction on, and that reaction, being the best reaction out of all of them they filmed, was still negative tempered with politeness?
WiglyWorm the hero doesn’t have to win, hero’s journey is just a story format, and I think they weren’t taking it that seriously. Calm down, they’re just turnips
If Carla doesn't believe in turnips, then why are they even mentioned in her new book? Eh? I think she's secretly a turnip lover and is being paid off by Big Carrot to say that turnips are inferior.
@@F3Ibane today's BA podcast featuring Carla and her new cookbook has her specifically saying that she hates using carrots in her recipes. Is Big Carrot trying to mess us up, or is there perhaps a Big Turnip that's paying her to exaggerate a hatred for turnips that's conducive to actually making them mainstream?
I mean, same. Funny story, I live in Hawaii, so certain kinds of produce that might be available in the continental US aren't as readily available here (in this case, turnips). However, since historically there is a strong Japanese presence here, daikon are very easy to find and much more affordable than going to an upscale market just to find a turnip.
I eat turnips but basically only if I'm cooking the green. After discovering roasted or sauteed daikon, I would always defer to radish in a dish over turnip.
When I was pregnant with the second of three sons, I went to my grandma's house, and she had a skillet on the stove, with boiled chicken and turnips bubbling away. I'm sure there were seasonings in there, but that was pretty much it. I had never had turnips, but I was preggo, and ravenous, so I tried them, and LOVED them. I always said it was because they were grandma's, and she just had a knack for cooking. Thanks for bringing a lovely memory back. It often amazes me how some of the best memories are linked to the smells of good cooking.
this is the first recipe I've ever made after seeing a video on the internet. I couldn't get puff pastry so I used canned biscuit dough. it's absolutely delicious and I love the turnips. thank you molly!
hmmmm biscuit dough huh? My first thought was maybe it would be no good but then I thought about it and how like a puff pastry it has lil bits of butter in between the layers it could definitely work.
I understand that because her recipes must conform to a certain number of ingredients, she had to choose - but we don't! Carrots AND turnips for everyone!!!
@@michellethomas6557 Not enough. I have nothing against turnips, but I'm on team carrot, here. The carrots may not add much texture after being cooked down, but they add good flavor and much-needed color.
I'm not really sure why they didn't just add both. You are right about the color - carrots make the dish look overall much more appealing and I do enjoy the flavor.
In response to the “Molly cooks easier recipes because...” I love the easier recipes she makes, and I’m not a new cook. It gives me new ideas and I love to just watch her. Also, even following a recipe not everyone is a great cook. She explains the easier things in a great way.
It's one of those things you just can't resist. Like when I make potato wedges, thyme is one of the spices I normally use. I also use a bit of oil in the pan and once I've got all spices in I toss it around with my hands, which is going to get some of the spices stick to my fingers...so anyone that's in the house when I'm done with that part is going to hear me whine that "I've got too much thyme on my hands!" ^^
That it happened post cut - as if the guy was sitting on that one for like 20 minutes until dropping it when Molly was leaving for a different shot - makes it all the better.
@@52people GASP say it ain't so....... There was no way I could see them..... my days of making silly comments on cooking videos based off memes on the internet are over. .....
@@gracetamayo That's where she really lost me. I can forgive not liking delicious milk chocolate and dark chocolate, and even not liking yummy purple skittles, but to actually *like* white chocolate???? I can't deal with people like that in my life
Sometimes I forget that in the US they use Fahrenheit. And then the BA chefs say stuff like a "400º oven" and I genuinely spend like 5 seconds shocked before I remember it's in a different scale.
This tempered chocolate debate is heated! I was so intrigued that I made the Reese’s cups tempered and non-tempered for my channel just to see which was better 😂
People who don't use celery, in my experience with my family full of chefs and kitchen workers, they won't use the onion either. Some say because texture, some say they are looking for a different flavor profile. You take 5 chefs, and each will make them differently depending on preferences. Some people like potatoes in them too, again, all preference! If you find out you like one in a restaurant, you can always ask whoever made this, what they did so you can try to copy it at home.
I appreciate someone who stands by their convictions. "What is right is not always popular; what is popular is not always right." Whoever said that was talking about turnips. I'm still up for carrots though, and even though you can't have more than 10 ingredients, that won't stop me. I want both.
I think this is the right attitude. She had to make certain choices to keep the ingredient limit and to keep the recipe to one skillet but it would be so easy to just substitute/add whatever you want. People make such a big deal about this stuff that doesn't matter. I'd still love to try the dish her way.
Michael just ate a chicken pot pie by himself. He ate the entire thing. He ate a family size chicken pot pie by himself and he's now sleeping in his office.
Carrots is the classic and it gives it a nice sweetness.....I like turnips but those huge turnips take up so much space.....I say use both, medium sized carrot chunks, super small turnip cubes.
Yea I could feel the tension in this video. Molly’s face was bright red. And she was all business after Chris came thru. And he didn’t even taste it! Hahaha
Molly you are the best. I have made a number of your recipes and have enjoyed them all. I made this true to the recipe. It was delicious and will definitely make it again and again. I was concerned about using the turnips but they were definitely a welcomed addition. Thank you very much. Keep these great recipes coming. Bob
Totally agree with Molly regarding turnips. I love to using them in Irish stew instead of parsnips. They not only hold up better, but taste better too.
I made this with carrots instead of turnips and it was super good! The carrots didn't get mushy at all, they were perfectly tender. I'm sure turnips would be good too, but I am not a huge fan of turnips, so I subbed them out. Love this video and Molly!
You are so cute. This is about the 3rd vid I have watched and I love your approach. Now, I have been married 50 yrs and my husband has eaten turnips raw for those decades. I am so trying this recipe! I have use Costco rotisserie chicken for a long time for this type of dish. I can't wait to try it. Thank you so much for posting!
First: You love turnips. You like them more than carrots? Did anything happen during childhood... you can talk about it during your next video. Second: The potpie looks amazing. (If I ever have kids, I will just tell them that it's potatoes) Third: I have so much more respect for you. You stood up for your right to choose your own questionable vegetables. 😎🤗🤗😎
She did - on the stovetop along with the onions, garlic, and [ _shudder_ ] turnips before applying the crust & putting it in the oven. I'm sure Chris would agree.
I have always put turnips into my pot pies (drop biscuit crust}. The last time I made one the store was out of them. When my guests told me it was delicious , all I could say was that it needed turnips
I think parsnips are a reasonable substitute if a) you do not like turnips, and b) you do not like yourself. For me, they both seem like the kind of vegetable that humans ate when they were digging stuff out of the ground and hoping that what they got wouldn't kill them.
I was SO surprised to see you're not using carrots! I'm actually allergic to carrots, so I'm thrilled I could make this with no substitutions - a real rarity with chicken pot pie recipes!
I hate picking thyme so I usually just pop in the whole sprigs (remembering how many I put in) and then fish them out after cooking, and all the leaves fall off.
I’ve been binge watching Molly’s videos! When I clicked on this I thought it was going to be about making your own crust. So happy that it’s not and I feel like I can make this.
I would add in a few carrots too for colour if i wasn't ingredient number limited. Also, I don't work with pastry so that rolling pin trick is very clever. At least to me. :)
![[실시간] 전철에서 찍힌 기생생물 감염 장면 | 기생수: 더 그레이](http://i.ytimg.com/vi/4nkFvwxGAfA/mqdefault.jpg)
Clicked on this thinking it was gonna be about chicken pot pie when in reality this is a 11 minute and 29 second video about turnips lol
This is what BA so great
I don't care about the turnips but WHERE ARE THE POTATOES?????????? SACRILEGE
That's the joy of BA. I still learned about making an excellent pot pie.
@@hope_and_love Potatoes belong outside the pie, mashed. Not inside.
thanks for saving me the time. one of my favorite things about pot pie is the carrots that melt away same with beef stew. carrots are there for a reason and this woman is not like the other BA personalities she has a sharp jagged edge to her
Strong opinions in the BA kitchen: Tempering and Turnips/Carrots
kill the turnips
Kill the carrots
Victoria Love you’re crazy
@@luclarbi4739 turnips are delicious especially if u pickle them with beets and they turn popping pink
@@evo3481 That just means the beets are delicious and made the turnips less terrible.
People need to understand that Molly makes simpler recipes is because she mainly works on basically, a sub section on bon appetite, just like Chris and Andy works mainly on healthish which is another sub section. Basically focus on simpler recipes with less ingredients and shorter cooking times for people who's new to cooking, that's why she use store brought ingredients.
The amount of judgmental comments amaze me.
everyone who complains about it acts like if they can't roast their own chicken and make their own pastry, like... who's stopping yall? if there's an easy shortcut let's go for it, but it doesn't only work one way, it's very often possible to make some parts from scratch, but i guess the haters just know about the first way lolol.
Neko Makot if it's a simple and tasty dish, that's great! I enjoy all kind of home made food but simple recipe doesn't mean it's easy to create, or the person who develops the recipe is stupid. I'm so frustrated with people sometimes.
So true and that's why I like her recipes. They are simpler but good. I really enjoy cooking but like it to be easy sometimes. For during the week and whenever I just want to chill.
@@naimafatimi9177 Exactly. If I have the time and energy I would spend 4 hours make everything from scratch just for fun, but when it's the end of the day at 8:30 pm, I would be happy with her carbonara recipe. If I have to say I think it's more difficult to create simpler dish that's good because all that limitation.
It's also a good recipe for leftovers. If you don't finish a whole roasted chicken
3:49 "Who has the thyme?"
Apparently not Molly because she swerved for that joke.
Right completely unappreciative! It was gold
Molly is thinking, "Stay in your lane!"
Good, you have to be unbelievably basic to make a thyme joke, easily one of the dumbest and simple jokes you can make as a human being.
@@nuggyfresh6430 no thyme for haters in BA Test Kitchen comments
@@nuggyfresh6430 welcome to culinary school. Lesson 1; Jokes about Thyme. Tomorrow's lesson; jokes about pork butt....
bon appetit is great bc it will give you a cooking video with a fully developed hero's journey
This comment deserves more likes than it has.
Who was supposed to be the hero? The turnip? The turnip that She kept trying to justify and that they put only a single reaction on, and that reaction, being the best reaction out of all of them they filmed, was still negative tempered with politeness?
WiglyWorm the hero doesn’t have to win, hero’s journey is just a story format, and I think they weren’t taking it that seriously. Calm down, they’re just turnips
"I don't believe in turnips." - Carla Lalli Music, 2019
Brian Chou these people are insane ! - Molly Baz, 2019
But they believe in her.
If Carla doesn't believe in turnips, then why are they even mentioned in her new book? Eh? I think she's secretly a turnip lover and is being paid off by Big Carrot to say that turnips are inferior.
F3Ibane stay woke
@@F3Ibane today's BA podcast featuring Carla and her new cookbook has her specifically saying that she hates using carrots in her recipes. Is Big Carrot trying to mess us up, or is there perhaps a Big Turnip that's paying her to exaggerate a hatred for turnips that's conducive to actually making them mainstream?
"My favourite kind of turnip is a daikon radish."
Someone put this on a t-shirt stat, with Chris's face beside the quote.
I mean, same. Funny story, I live in Hawaii, so certain kinds of produce that might be available in the continental US aren't as readily available here (in this case, turnips). However, since historically there is a strong Japanese presence here, daikon are very easy to find and much more affordable than going to an upscale market just to find a turnip.
I eat turnips but basically only if I'm cooking the green. After discovering roasted or sauteed daikon, I would always defer to radish in a dish over turnip.
As radish isn't part of the Brassica rapa, it will not turn up for the turnip's family gathering.
@@wimeatsworld that is so cute!😁
Molly was clearly so hurt by the turnip incident.
"Who hurt you?"
*Flashbacks of the Turnip-Carrot war of 2019*
There were mushed and diced up bodies everywhere 😭
@@Soul_Alpha Handing out thoughts and prayers to everyone involved!😔
I liked this video only because Tommy said "Who has the thyme?" and because against much push back Molly committed to the recipe.
If only someone could make a “thyme machine” to take the leaves off...
"WHO HAS THE THYME?"
Molly may not have appreciated it, but I totally do, mysterious camera voice! It made me chuckle over my cubicle salad.
It probably was Vinny
It's Tommy Werner not Vinny
@@niklaspilot Vinny left bon appetit
rashmi rawat whaaat since when?
@@sushijk he's working with binging with babish now, that traitor
When I was pregnant with the second of three sons, I went to my grandma's house, and she had a skillet on the stove, with boiled chicken and turnips bubbling away. I'm sure there were seasonings in there, but that was pretty much it. I had never had turnips, but I was preggo, and ravenous, so I tried them, and LOVED them. I always said it was because they were grandma's, and she just had a knack for cooking. Thanks for bringing a lovely memory back. It often amazes me how some of the best memories are linked to the smells of good cooking.
this is the first recipe I've ever made after seeing a video on the internet. I couldn't get puff pastry so I used canned biscuit dough. it's absolutely delicious and I love the turnips. thank you molly!
hmmmm biscuit dough huh? My first thought was maybe it would be no good but then I thought about it and how like a puff pastry it has lil bits of butter in between the layers it could definitely work.
I usually make dumplings cooked on the top of the liquid instead of crust. I love them and they are easy to make.
That's actually probably an improvement, more dough to filling ratio, and I think the underside of the puff pastry would be soggy in not a good way.
@@stellaz2595 Same here, I make them all the time
biscuit dough is such a good replacement
Rule number one of editing for BA. *Use that clip that the cook asks you not to use. Every time lol
Chris is the glue that holds all of these videos together
We GOTSTA know what podcasts he listens to, though.
Like, tempered chocolate
He is the villain of bon apetit.
@@666DarkTommy I'll get on board with that. He is the heel who lifts up the protagonists
And allicin. You know, to two part glue?
I understand that because her recipes must conform to a certain number of ingredients, she had to choose - but we don't! Carrots AND turnips for everyone!!!
Liking that abundance mentality in praxis.
Hear hear!
@yandrsupreme you're nuts, garlic is a huge flavor booster used in quite literally every cuisine
Molly: I crush the garlic with the side of the knife to...
Me: Release the allicin!!!
Molly: ...get rid of the skin.
Me: Oh..
I knew I wasn’t the only one
That's what brad would say
@@seeafish Vinny should really fact check that.
She didn't go to cooking school or had internships at fancy restaurants, I think? Technical terms, and what not, doesn't come easy to people like us.
Doesn’t dicing it release the allicin? You need to get the skin off somehow.
The great bon appétit carrot-turnip war of 2019 😆
Turnip gate 2019
Rutabagas are better.
amoscare1988 Big deal - use both turnip & carrot, 1/2 & 1/2.
@@1d1hamby they are, but turnips are still better than carrots
@@1d1hamby Swine!
So much beef in the test kitchen... you sure we're making Chicken Pot Pie? LIKE DANG.
Rafael Manzo nah they were steeping some tea ☕️
you know what they say about too many cooks in the kitchen lol
Its Mollys crap attitude no one wants to deal with her.
I can’t stand her “pep.” Like is it so exhausting to say the whole word “pep-per?” 😂
carrots add color to a pretty beige colored dish
Peas helped
@@michellethomas6557 Not enough. I have nothing against turnips, but I'm on team carrot, here. The carrots may not add much texture after being cooked down, but they add good flavor and much-needed color.
I'm not really sure why they didn't just add both. You are right about the color - carrots make the dish look overall much more appealing and I do enjoy the flavor.
Emma Murphy
She specifically mentioned she’s aiming for
Terry O'Sullivan would you rather have color or flavor
That conflict with Carla about the turnips hypes me up for Carla and Molly's episode in Making Perfect XD
“ I don’t believe in turnips”
X-Files theme intensifies
Chris being so blunt about the Turnip gives me life.
I could do without his hard opinions on everything. Homie needs to stop projecting his likes as if they were laws of nature.
@@TheTidobanditto - agreed. He better be the single-greatest cook in that kitchen for all his unnecessary sass all the gotdamn time.
Mr.ThunderChief gay dudes often do that lol
@@maxmarx2 i guess, ive met a lot of straight dudes with the same trait. also women....
@@maxmarx2 He has a wife.
In response to the “Molly cooks easier recipes because...” I love the easier recipes she makes, and I’m not a new cook. It gives me new ideas and I love to just watch her. Also, even following a recipe not everyone is a great cook. She explains the easier things in a great way.
I love their superintelligent food debates like it shows us how passionate they're of cooking
Turnips vs. Carrots.
We truly live in a divisive time.
butcher the turnips
Butcher the carrots
Team Carrot!
Victoria Love moron
Temper the turnips
Seriously bon apetit is one of the most underrated UA-cam channels. The staff is gold I love them all
Sure it is underrated when they have more than 3.3 M subscribers 🙄🙄
is it really underrated tho
@@bradrobb7582 shut up BRADLY
@@bradrobb7582 You're that disassociated with reality that you have no clue as to what you've done?
It’s not underrated
Love seeing you guys have thus conversation. You guys argue but it's so docile. The friendliest aggression over food ever.
The chemistry that happens whether due to editing or not always seems so organic which is a huge thing that makes me love BA A Lot
The Who has the Thyme joke was so underrated XD
It's one of those things you just can't resist. Like when I make potato wedges, thyme is one of the spices I normally use. I also use a bit of oil in the pan and once I've got all spices in I toss it around with my hands, which is going to get some of the spices stick to my fingers...so anyone that's in the house when I'm done with that part is going to hear me whine that "I've got too much thyme on my hands!" ^^
That it happened post cut - as if the guy was sitting on that one for like 20 minutes until dropping it when Molly was leaving for a different shot - makes it all the better.
Watch out Chris Morocco she's putting turnips in the chicken pot pie! Oh no. He can't hear us he's got air pods in.
Pretty sure those cables attached to it makes them air pods.... totally.
@@52people GASP say it ain't so....... There was no way I could see them..... my days of making silly comments on cooking videos based off memes on the internet are over. .....
I assume his playlist is just high quality FLAC audio files of the sound of tempered chocolate cracking....
@@sellingacoerwa8318 this comment gave me a hearty chuckle
I’ve never bake chicken pot pie before and always ate store bought. I followed this recipe and I am soo impressed. I would definitely make this again
Me: *watching fitness videos trying to motivate myself*
Also me: “OOooOoOHhhhh ChIcKen PoT PiE!!!!!”
"These people are insane"
Says the person who doesn't like purple skittles and chocolate, lol
Okay, but purple Skittles *are* garbage.
And likes white chocolate!!
@@gracetamayo That's where she really lost me. I can forgive not liking delicious milk chocolate and dark chocolate, and even not liking yummy purple skittles, but to actually *like* white chocolate???? I can't deal with people like that in my life
@@gracetamayo White chocolate tastes like trash
@@gracetamayo Ikr! White chocolate isn't even real chocolate . Smh.
Sorted and Bon Appetit uploaded on chicken pies at the same time? What?
I KNOW I SAW THAT
IT'S A CONSPIRACY
jamie and mike is best pie.
Glitch in the matrix
Well it was pi day a few days ago...
Honestly onion butter and garlic cooking together are what make life worth it. Molly saying that really validates my entire life
I love how the entire kitchen has very strong personalities and attitudes LOL I know the food is delicious they are so passionate !
"Who has the Thyme" XD, poor Camera guy's joke was completely ignored. If you read this just know I laughed, keep up the dad jokes.
That was a pretty good joke. Ngl.
I might make this tomorrow. Looks pretty good. But I'll throw some
carrots in because I'm not a monster.
Maxwell Ihrie died reading this ! Thought the same when she said no carrots. I’m not an animal
THANK YOU!
Not blindly complying with baseless social norms is terrifying to many. You're not alone!
Did you just replace the turnips with carrots? How’d it turn out?!
I request justice for the Thyme joke.
I wasn't appreciate enough, and it was amazing.
Lol that's true😂
I actually really love turnips and am glad to see them used in a recipe. Extremely underrated veg.
Sometimes I forget that in the US they use Fahrenheit. And then the BA chefs say stuff like a "400º oven" and I genuinely spend like 5 seconds shocked before I remember it's in a different scale.
This is me but with Celsius whenever I read a recipe by Gordon Ramsay
@@HispanicAt7heDisco You mean a recipe by literally everyone except Americans
@I Apologize for this Comment AKA countries that have been to the moon
@@Beaver_Monday Arent you special
@@zacharywilliams9708 Yuh bro
Molly’s sass game was on point this thyme around.
Tyler Driver her sass game is never not on point. She is the BA senior sass mama
when is BA sport illustrated 2019 calendar coming out ? lol
Annoyingly so
Thank you Molly for taking your time to making this delicious food and sharing it with us.
i get so excited when molly, claire, or carla makes a video i cant explain why
I think it would have been better with tempered chocolate
LMAO 🤣🤣
😂
MichaelsOriginals olive oil and fennel salad?
This tempered chocolate debate is heated! I was so intrigued that I made the Reese’s cups tempered and non-tempered for my channel just to see which was better 😂
But molly don't like chocolate
ok Turnip Vs Carrot competition. Carla VS Molly. Judges Brad, Chris, Claire. 3 Rounds Dinner, Dessert, Freestyle. We must settle this.
Mhael
Round 4: a raw carrot vs a raw turnip.
smashingggg the like button
But only if the chocolate is tempered
I love this recipe, and I love the turnips; they’re something I wouldn’t have otherwise tried, so thank you Molly!
this is 1 of my fav recipes its kinda insane how good it is.
1:13 “Ten ingredients *or less* ”
*Stannis Baratheon wants to know your location*
amazing comment
Fewer
Bahahaha this comment made me stop watching this and start watching that clip of him correcting others
Amazing comment
Chris is the "Florals for spring... groundbreaking..." member of the Test Kitchen. More Chris!
Rebecca Ringle Kamarei oh my GODDDDDDDDD this is so accurate
Everyone is focused on the turnip but I'm wondering, where is the celery?
People who don't use celery, in my experience with my family full of chefs and kitchen workers, they won't use the onion either. Some say because texture, some say they are looking for a different flavor profile. You take 5 chefs, and each will make them differently depending on preferences. Some people like potatoes in them too, again, all preference! If you find out you like one in a restaurant, you can always ask whoever made this, what they did so you can try to copy it at home.
@@lemons_66 RIP English. I had to read it like a dozen times because of these weird sentences
@@jacobkhu-oldacc.4491 you're welcome
All I know is a good chicken pot pie needs some color in it. Peas aren't enough.
All we are saying is give peas a chance.
When I was little my dad told me that peas were frog eyes.
The BA kitchen is coming in hot with all this content they've given us recently. I am forever grateful
I appreciate someone who stands by their convictions. "What is right is not always popular; what is popular is not always right." Whoever said that was talking about turnips. I'm still up for carrots though, and even though you can't have more than 10 ingredients, that won't stop me. I want both.
"Si omnes, ego non" is about turnips?
@@chocdesglacons Most likely about torn-ups more than anything.
I'd so be down to ADD turnips into my already yummy pot pie instead of replacing an item with them.
I’m adding celery
I think this is the right attitude. She had to make certain choices to keep the ingredient limit and to keep the recipe to one skillet but it would be so easy to just substitute/add whatever you want. People make such a big deal about this stuff that doesn't matter. I'd still love to try the dish her way.
Love the simplicity and the enticing colors.
Something l will try, very doable.
Loved the chef!
The best thing about having a clean kitchen like this, is that you can see all the shade people are throwing at each other 😄🙌
Michael just ate a chicken pot pie by himself. He ate the entire thing. He ate a family size chicken pot pie by himself and he's now sleeping in his office.
*She starts smashing the garlics*
Brad appears out of nowhere!!
gotta get that allicin
as she smashed the garlic, i've came to the comments just to find a Brad Joke. Not disappointed.
“Did somebody say allicin?”
I believe
Nobody:
Brad: IT'S LIKE A TWO PART EXPOXY
Carrots is the classic and it gives it a nice sweetness.....I like turnips but those huge turnips take up so much space.....I say use both, medium sized carrot chunks, super small turnip cubes.
I love this chaotic energy. I love Epicurious too, but this feels easier to follow and more organic.
"That's kind of mean to carrots." -Carla
"Who has the thyme"
Underated joke
Tommy with the snipe
I just love how stubborn Molly is.
Find her annoying
Can we see a video introducing all of the main BA chefs? I feel like each time I click on a video there’s a new one! Love the vids!
Love how this recipe make it realistically possible for a quick family dinner.
phi2dinh so true I can do this for the family! And look fancy. Thinking about doing this for Easter! 😀
Is there always this much social tension in the BA kitchen? Remember, these folks have knives!
It's only Molly cash her outside
The level of shade and sideways glances was THICK in this episode!
Not Chris. He has spoons.
@@jerubaal101 Not andy either. He has mortar and pestle 😆
Yea I could feel the tension in this video. Molly’s face was bright red. And she was all business after Chris came thru. And he didn’t even taste it! Hahaha
Molly you are the best. I have made a number of your recipes and have enjoyed them all. I made this true to the recipe. It was delicious and will definitely make it again and again. I was concerned about using the turnips but they were definitely a welcomed addition. Thank you very much. Keep these great recipes coming. Bob
Totally agree with Molly regarding turnips. I love to using them in Irish stew instead of parsnips. They not only hold up better, but taste better too.
Where's the Molly/Claire double trouble episode?
M A K E I T H A P P E N B A
That's a good idea, let's make that happen!
Bonfire Keeper James sounds like a porno
Then they have to make some kind of candied turnip covered in tempered chocolate
nobody:
Chris: temper the turnips.
I love how rebellious molly can be in the kitchen, it’s really refreshing
Turnips. Rebellious. Parsnips a much tastier choice
I made this with carrots instead of turnips and it was super good! The carrots didn't get mushy at all, they were perfectly tender. I'm sure turnips would be good too, but I am not a huge fan of turnips, so I subbed them out. Love this video and Molly!
Can't believe Molly didn't use the abbreviation CPP for chicken pot pie
She didn't want anyone to mix it up with the Communist Party of Pakistan.
She's down with CPP
I hit my head on the desk every time she says black pep.
I've never heard of anyone using ccp for abbreviations of chicken por pie.
Cal Poly Pomona
Chris Morocco would have Tempered the pie though...
lol this is such a diehard ba inside joke of a comment
I laughed way harder than I should have at this comment 😂
he would have tempered his carrots and would not have used turnips, you got it all wrong my friend
@@nursultantulyakbaycats He would have tempered the daikon radish
You are so cute. This is about the 3rd vid I have watched and I love your approach. Now, I have been married 50 yrs and my husband has eaten turnips raw for those decades. I am so trying this recipe! I have use Costco rotisserie chicken for a long time for this type of dish. I can't wait to try it. Thank you so much for posting!
I love how personal things can get in the BA kitchen
A rotis chick and sto-bo puff-pay is a real timesaver.
Molly "never says the whole name" Baz , would be proud of you.
I hate this please never again.
Abbreviations also save time I guess?
I am loving "sto-bo puff-pay" in a real way and I wanna thank you.
Literally cackled. Thank you for that.
First: You love turnips. You like them more than carrots? Did anything happen during childhood... you can talk about it during your next video.
Second: The potpie looks amazing. (If I ever have kids, I will just tell them that it's potatoes)
Third: I have so much more respect for you. You stood up for your right to choose your own questionable vegetables. 😎🤗🤗😎
I love your comment, lol
I think it's the red hair. She just might be a self hating ginger
If you gave me some chicken pot pie and told me that the turnips were potatoes, I would never be capable of trust again, you maniac. lol
Yeah I was thinking they'd probably end up with the consistency of potatoes after cooking, so I don't think it's a huge loss without carrots.
Carrots add sweetness, turnips dont. Save the turnips for making "fries" for fish and chips.
Thank you for all the kitchen tips and shortcuts for pot pie. 😋
God, Molly is soo genuine.
Love that about her!
I don't know why but the fact the the cutting table has little bits of onion and garlic make me feel like shes a real person you know
I couldn't hear the video because my boyfriend wouldn't stop yelling "TURNIPS ARE AMAZING, WHAT'S WRONG WITH THESE PEOPLE"
I wish you every happiness, but you have to find someone else.
Why didn't you turnip the volume?
@@winningless comedy gold..
My girlfriend didn't turnip - so I dumped her.
Everything about this comment and comment section is great! That's all I want to say!
My absolute favorite dinner.
I dont know what it is about it.
Great recipe
Great episode
Great instructor
Being Scottish I like seeing others love the turnips finally !!!
Neil Davie tatties and neeps!
To remove the skins and ....?
To remove the skins and ....?
Release the allicin.
THANK YOU
Don't forget to slicey chop it.
Brad get in here and teach Molly all about that allicin!
It’s a two-part epoxy!
Unbelievable, why did you not temper the rotisserie chicken?
She did - on the stovetop along with the onions, garlic, and [ _shudder_ ] turnips before applying the crust & putting it in the oven.
I'm sure Chris would agree.
Pretty sure that the reason why Chris would agree with that is because Chris didn't bother tempering his dulce de leche as well.
I have always put turnips into my pot pies (drop biscuit crust}. The last time I made one the store was out of them. When my guests told me it was delicious , all I could say was that it needed turnips
You "MUST" have carrots. You can still add turnips, but carrots are mandatory! ☺
I'm with Carla - Carrots not turnips
Agree... now if this were a soup and I didn't have potatoes, I would use turnips. The sweetness in the carrots is a nice balance in a pot pie recipe.
‘When it gets to the wobbly bit best to TURN-IP on its side’ 😂😂😂
Totally making this --with daikon radish!!!
*molly crushing the garlic*
“TALK ABOUT THE ALLICIN”
Parsnips would probably be good if you do not like turnips.
Or you know.....carrots
They are too much at Bon Appetit. I'd rather it had fewer than 9 ingredients than have turnips included. They are so disgusting.
I think parsnips are a reasonable substitute if a) you do not like turnips, and b) you do not like yourself.
For me, they both seem like the kind of vegetable that humans ate when they were digging stuff out of the ground and hoping that what they got wouldn't kill them.
Chris feuds with everyone!! I LOVE HIM. HE'S SO SHADY
The “WHO HAS THE THYME” in the background is sending me😂😂
I was SO surprised to see you're not using carrots! I'm actually allergic to carrots, so I'm thrilled I could make this with no substitutions - a real rarity with chicken pot pie recipes!
In the defense of Chris Morocco, for dim sum we have a "turnip cake" but it's made with daikon radish 🤷
man i love those things
I hate picking thyme so I usually just pop in the whole sprigs (remembering how many I put in) and then fish them out after cooking, and all the leaves fall off.
Kristan Makl I do that too when I flavor my chickpea soup
I’ve been binge watching Molly’s videos! When I clicked on this I thought it was going to be about making your own crust. So happy that it’s not and I feel like I can make this.
I would add in a few carrots too for colour if i wasn't ingredient number limited. Also, I don't work with pastry so that rolling pin trick is very clever. At least to me. :)